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Steak Salad

 Steak Salad
Rather than use typical treatments for leftover steak, our home economists toss the chilled meat with romaine, sliced mushrooms and tomato for a fresh and filling salad. Blue cheese and french-fried onions make flavorful accents. To create a tangy-sweet dressing, just whisk together olive oil and a few other ingredients.—Taste of Home Test Kitchen, Greendale, Wisconsin
4 ServingsPrep/Total Time: 20 min.


  • 4 cups torn romaine
  • 3/4 cup medium tomato, seeded and chopped
  • 3 tablespoons olive oil
  • 5 teaspoons red wine vinegar
  • 1-1/4 teaspoons sugar
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound cooked beef top sirloin steak, thinly sliced
  • 1/2 cup crumbled blue cheese
  • 1/2 cup french-fried onions


  • In a large bowl, toss the romaine, mushrooms and tomato. In a small
  • bowl, whisk the oil, vinegar, sugar, Worcestershire sauce, salt and
  • pepper. Drizzle over salad and toss to coat. Arrange on four
  • serving plates. Top with the steak, blue cheese and onions. Yield:
  • 4 servings.